Bakery
The MAISON CAYET, founded in 1896, is a fine artisanal, family-run institution offering a wide range of 100% homemade delicacies from 7 a.m., Tuesday to Sunday lunchtimes. In 2026, Nathalie and Jean-Paul Cayet, managers since 2000, will pass on the business to the 5th generation: Paul, artisan baker, pastry chef and chocolatier, and Léo, artisan pastry chef, chocolatier and ice-cream maker, winner of the Rabelais des Jeunes Talents national competition. The family values will live on, and you'll continue to enjoy the delights: breads, cakes, viennoiseries, sandwiches, wraps, pizzas, a variety of flamiches... The house is also renowned for its babkas, placeks and makoczs, the recipes for which were inherited from a Pole who worked here. In addition, Paul and Léo, true to their sense of innovation, are enriching the range with homemade ice creams based on natural recipes. La MAISON CAYET stands for quality, authenticity and respect for the product, including high-quality local raw materials such as flour from the Leforest Flour Mill. We also love the warm welcome we get from our staff.
